21.   Pour carrot juice into pan.

22.   Pour juices in the casserole into a saucepan.

23.   Pour juices over chicken pieces, and serve.

24.   Pour the juice through a fine strainer, and measure.

25.   Pour the juices into a small container and refrigerate overnight.

26.   Pour tomato juice over top.

27.   Pour any juices from the pan over it.

28.   Pour deglazing juices into pan juices.

29.   Pour juice into a large pitcher, stir in water and taste to see if it needs sugar.

30.   Pour lemon juice over fish, sprinkle with pepper, and spray with vegetable oil spray.